Japanese Grilled Salmon Breakfast
Miso-glazed salmon fillet with a crispy exterior, served over warm rice with a soft-boiled egg and pickled vegetables. Restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 300 g salmon fillet, skin-on
- 2 tbsp white miso
- 1 tbsp mirin
- 1 cup cooked sushi rice
- 2 whole eggs
- 2 tbsp pickled ginger
- ½ sheet nori sheet
Instructions
- 1
Whisk miso and mirin in a small bowl until smooth. Pat salmon skin-side dry.
- 2
Bring a small pot of water to a boil. Gently lower eggs in; set timer for 6 minutes.
- 3
While water heats, brush miso glaze evenly on salmon flesh side; let sit 2 minutes.
- 4
Heat a 10-inch cast iron skillet over medium-high until shimmering, about 60 seconds.
- 5
Place salmon skin-side up in the skillet. Sear 4 minutes without moving; skin should crisp.
- 6
Flip salmon. Cook 2 minutes until glaze caramelizes and flesh flakes at edges.
- 7
Remove eggs from water when timer goes off. Peel under cool running water.
- 8
Divide warm rice between two bowls. Top each with salmon fillet.
- 9
Place one soft-boiled egg in each bowl. Add pickled ginger on the side.
- 10
Tear nori into strips and scatter over top. Serve immediately.
Tools you’ll need
- 10-inch cast iron skillet
- small mixing bowl
- small pot
- spoon for stirring
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